Raspberry ice cream is one of my top favorites, and will be probably the first flavor I’ll choose in an ice cream parlor.
This frozen raspberry souffle is some kind of a version to raspberry ice cream which you don’t need to churn. It’s a traditional French dessert which is quite similar to ice cream texture-wise, and also resembles mousse.
Frozen Raspberry Souffle
Based on a recipe from the book "Desserts" by Le Cordon Bleu, with some changes and adjustments.
Servings 6 individual molds about 200 ml. in volume
For the raspberry souffle:
- 2 large egg whites
- Pinch of salt
- 40 ml. (3 tbsp.) water
- 100 grams (1/2 cup) sugar
- 160 ml. (2/3 cup) heavy cream
- 75 grams raspberry puree
For raspberry coulis:
- 90 grams raspberry puree
- 10 grams lemon juice
- 10 grams glucose or corn syrup
- 40 grams sugar
- 80 ml (1/3 cup) heavy cream
- dark and white chocolate decorations
Prepare your pans: place a strap of clear cake collars on the outside of each pan, and tighten with tape. This creates a high-margin pan, enabling the soufflé to "rise" from the sides.
Put egg whites and salt in and electric mixer bowl, attached with a whisking tool.
Put water and sugar in a medium saucepan and heat to a boil. When the syrup reaches 105c degrees, slowly begin whipped egg whites and salt.
Continue to cook until the syrup reaches 117 degrees. Remove from heat.
Increasing the speed of the mixer, pour in the syrup while whipping. Continue to whip for 5-6 minutes until you get a firm, glossy meringue.
Whip the cream until it forms soft peaks.
Fold the whipped cream into the meringue gently but firmly, until everything is almonst combined. Towards the end of folding, add in the raspberry puree and fold until incorporated.
Transfer the mixture to a pastry bag and fill the dishes. Level the top using a small spoon or a spatula.
Freeze for at least 3-4 hours or until completely frozen.
Raspberry coulis: Heat raspberry puree, lemon juice, glucose and sugar and bring to a strong boil.
Cook for 2-3 minutes after boiling over medium-low heat and remove from heat. Cool to room temperature.
Pour 2-3 tablespoons raspberry coulis on each soufflé and freeze again for another 1 hour.
Remove the cake collars from the edge of the pans.
Decoration: Whip the cream until hard peaks forms. Transfer into a pastry bag and pipe a mound at the top of each dessert.
Garnish with chocolate decorations and serve.
- You can use any fruit puree instead of the raspberry puree.
- Keep the desserts in the freezer up to one week.
- It is recommended to let it sit at room temperature for about 5 minutes before serving.
- Non-dairy version: use very cold coconut cream (at least 17% fat) instead of the heavy cream. Make sure to use only the firm "fatty" part, and not the liquids.